Oil

In Liguria it is the rule rather than the exception that olive oil is used for frying. This is because Ligurians are used to the flavor the oil imparts and to them this is part of the final result of the dish they are preparing. If you consider it too extravagant to use Ligurian olive oil for frying, you have two choices. One is to use a heavier oil from a region such as Tuscany, Umbria, Lazio, or Puglia. These are very good, of course, but the flavor may be more assertive. Another choice is to use a neutral-tasting vegetable oil such as canola or corn. This will save you some money, but the dish will have a somewhat different taste than it would with olive oil. How much oil? In general, to fry fritters, vegetables, or battered fish or seafood, there should be at least an inch (ca. 2.5 cm) of oil, and one and one-half inches (ca. 3.75 cm) is better still.